Excite your taste buds with different flavor pairings. Prepare your favorite protein with veggies and sauces that you don’t usually combine, like this pan-fried salmon tossed with spinach, laced with cream cheese and covered with white sauce.

 

“The spinach and white sauce give this dish a nice flavor profile that’s uniquely rich and creamy,” Lee Matthew Ramas, Plantation Bay Spa and Resort’s executive chef says. “The fish is seasoned only with salt, pepper and lemon juice to balance the overall taste.”

 

Aside from salmon, you can also use lapu-lapu (grouper), tanigue (mackerel) or apahap (sea bass) as alternative. Spinach can be replaced with kangkong (swamp cabbage).

 

To create a symphony of flavors and texture in one big bite, you can garnish the dish with sun-dried tomatoes and parmesan cheese shavings.

 

E-mail the author at vbaga @inquirer.com.ph

 

 

Pan-fried Atlantic Salmon with Spinach

160g fresh salmon

1 1/3 c spinach, blanched, chopped and drained

1 whole white onions, chopped

1 tbsp cream cheese

Fresh lemon

Sun-dried tomatoes, chopped

Parmesan cheese shavings

 

White Sauce:

1 tsp white wine

½ c heavy cream

1 piece bayleaf

2 tbsp white wine

Salt and pepper to taste